Low Sodium Classic Squash Casserole
Experience comfort food at its healthiest with this Low Sodium Classic Squash Casserole, a guilt-free take on the timeless Southern favorite. This dish combines tender yellow squash and sweet onions sautéed in unsalted butter, seasoned perfectly with garlic powder and black pepper for a subtle yet savory flavor. The casserole is enriched with creamy half-and-half, a blend of sharp cheddar and Parmesan cheese, and topped with crunchy low-sodium cracker crumbs for a satisfying golden crust. Perfect for those watching their sodium intake, this recipe uses low-sodium chicken broth and ingredients carefully chosen to deliver all the flavor without the excess salt. Ready in just under an hour, this crowd-pleasing side dish pairs wonderfully with any main course, adding a wholesome, cheesy delight to your table. Ideal for family dinners, potlucks, or holiday spreads!
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Recipe Information
Ingredients
- 2 pounds Yellow squash
- 1 large Onion
- 2 tablespoons Unsalted butter
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.5 cup Low sodium chicken broth
- 1 cup Low sodium cracker crumbs
- 0.25 cup Parmesan cheese, grated
- 1 cup Sharp cheddar cheese, shredded
- 1 large Egg, beaten
- 0.5 cup Half-and-half
- Olive oil spray
Instructions
Preheat the oven to 350°F (175°C).
Slice the yellow squash into thin rounds. Chop the onion finely.
In a large skillet, melt the unsalted butter over medium heat.
Add the squash and onion to the skillet. Cook until the squash is tender and the onion is translucent, about 10 minutes.
Season the squash and onion mixture with garlic powder and black pepper, and stir well.
Remove the skillet from heat and drain any excess liquid.
Stir in the low sodium chicken broth, egg, and half-and-half. Mix until combined.
Fold in the parmesan cheese and half of the shredded cheddar cheese.
Spray a 9x13 inch baking dish with olive oil spray.
Pour the squash mixture into the prepared baking dish and spread evenly.
Sprinkle the top with low sodium cracker crumbs, pressing down slightly.
Top with the remaining cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Let cool for approximately 5 minutes before serving.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 1710 mg | 74% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 45.1 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1474 mg | 113% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2918 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
